Herbal condiment

Fresh from your garden. Italian parsley is easy to grow in a sunny, well drained location. We have an abundance of flat Italian parsley this year. Italian parsley reseeds itself so we have a nice raised-bed of it. One plant yielded one cup chopped fine. I used a chef’s knife to chop the leaves small. I removed stems as I chopped. I used a garlic press and a box grater for the lemon zest, on the smallest side to grate. You can adjust amounts of fresh garlic and lemon to taste. For the most benefit to your health, use organic ingredients.

Ingredients

Flat Italian parsley, one cup finely chopped

Garlic cloves, 2

Lemon zest, from half a lemon

Olive oil, 1 teaspoon

Salt, two shakes

Preparation

Chop the Italian parsley into tiny pieces. The garlic gives this recipe a bite. Press the garlic. Grate the lemon peel. Mix all together with a fork, to fluff and blend. Add the olive oil and salt. Mix till blended. You can mix with cooked pasta or with your cooked vegetables. Use right away.

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